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Lentil bolognese

with pesto pennette

Vegan
Vegetarian
Not spicy

Italian-style bolognese made from lentils and vegetables. The pasta marinated from basil pesto as a side dish and typical Italian spices bring you a culinary Tuscany vacation during your lunch break.

Ingredients

WHOLE GRAIN NOODLES 39% (water, hard wheat whole grain semolina), strained tomatoes, lentils 8.9%, mushroom 7.4%, celery 4.4%, onions, carrots 4.4%, tomato paste, canola oil, basil, sunflower seeds, maple syrup, parsley, sea salt, lime juice, garlic, oregano, chili, rosemary, thyme, marjoram, sabei, savory

Preparation

Microwave (pierce the foil only ONCE)

  1. Take the dish out of its sleeve

  2. Pierce the foil only ONCE

  3. Heat up the at 800 watts for approx. 8 min.

Oven (do NOT pierce the film)

  1. Take the dish out of its sleeve

  2. Heat up in a preheated oven with closed foil:

    • Fan oven 150° C for approx. 40 min.

    • Top and bottom heat 150° C for approx. 45 min.

More Infos

Lentil bolognese with vegetables and Italian-style whole-grain pasta. Frozen.
Store at -18° C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 480 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 523 kJ
  • 2,510 kJ
  •  
  • 125 kcal
  • 600 kcal
  • Fat
  • 4.6 g
  • 22 g
  • … of which saturates
  • 0.5 g
  • 2.4 g
  • Carbohydrate
  • 15 g
  • 72 g
  • … of which sugars
  • 1.5 g
  • 7.2 g
  • Fiber
  • 3.3 g
  • 16 g
  • Protein
  • 4.3 g
  • 21 g
  • Salt
  • 0.72 g
  • 3.5 g